This is how my Grandmother made it. This can also be used to stuff the
turkey,
chicken, etc. I have found that the stuffing has a better flavor if mixed
the
day before you need it then bake right before serving. If you like sage, a
pinch adds even more flavor.

Southern Cornbread Stuffing

1 yellow onion, chopped
6 green onions, chopped
3 stalks celery, chopped (chop some of the leaves from a couple of
stalks) or 8-9 inches cornbread (can use a mix or homemade)
6 pieces white bread, toasted
1 egg, beaten
chicken broth, to moisten (can use canned or homemade)
salt and pepper

Cook onion and celery in some unsalted butter until they are soft, do
not brown. Remove from heat.
Crumble the cornbread and toast into a large bowl, add the onion
mixture and mix well.
Add the chicken broth a little at a time mixing well after each
addition until the mixture is moist but not soupy.
Add the egg, salt and pepper, mix well.
Turn the mixture into a baking dish and smooth with a spoon.
Bake at 350: until golden brown on top. Jan


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/